CDR: World of Cheese from Pasture to Plate
Event Details
You must register by April 11th.
World of Cheese from Pasture to Plate is a hands-on short course aimed at educating retailers, culinary professionals, end users, brokers, distributors, retailers, and marketers, in the art and science of cheesemaking. This course features lectures covering cheesemaking, cheese handling and display, packaging fundamentals, cheese economics, basics of cheese grading and evaluation, and more. The hands on sessions include cheesemaking, grading lab, plant tours and cheese functionality demos. Wear low heel, closed toe shoes and casual clothes during cheesemaking and plant tours. At the end of the course attendees will receive a participation certificate.
Agenda
Day 1
History of Cheesemaking
Milk & Milk Products for Cheesemaking
Tour Cheese Plant & Dairy Farm
Milk sensory, Sheep, Goat & Mixed Milk
Day 2
Cheesemaking 101
Process of Cheesemaking
Pilot Plant Safety Guidelines
Pilot Plant Cheesemaking
Developing Body & Flavor in Cheese
Cheese Defects, Retail & Food Service
Day 3
Tour Green County Plants
Navigating Cheese Regulations
Cheese Economics 101
Specialty Cheese Types
Day 4
Sensory–Attributes of Cheese
Sensory– Mainstream Cheeses
Sensory–Specialty Cheeses
Exam